City Palate

The Entertaining Issue - November December 2017

Corn on the Cob Compound Butters
Corn on the Cob Compound Butters.html

Corn on the Cob Compound Butters

Sept/Oct 2013

From Matthew Altizer

Smoky Vanilla Butter

Smoked salt is wonderful to use. It has an intense smoky flavour that goes really well with vanilla. This butter is also perfect for sautéing prawns, or you can omit the smoked salt and use it on pastries or in baking instead of regular butter.

1 vanilla bean

1/2 c. unsalted butter, softened

1/2 t. smoked salt

Slice the vanilla bean open and use a paring knife to scrape out all of the seeds into a small bowl. Add the butter and salt and mix well with a spatula. Transfer to a ramekin and refrigerate. To serve, allow the butter to come to room temperature.

Makes 1/2 cup.

Miso Butter

White miso is the mildest miso available, it has a short fermentation time and is sweet, with a subtle savoury flavour.

1/2 c. unsalted butter, softened

1/2 c. white miso

Combine the butter and miso in a small bowl and mix with a spatula until completely combined. Transfer to a ramekin and refrigerate. To serve, allow the butter to come to room temperature.

Makes 1 cup.

Barbecue Butter

This butter has all the flavour of a classic barbecue sauce and is perfect on grilled corn.

1 t. cumin seeds

2 T. olive oil

2 shallots, minced

2 garlic cloves, minced

1 T. ancho chile powder

2 t. smoked sweet paprika

1/2 t. cayenne

2 t. molasses

3/4 c. unsalted butter, softened

1 t. Worcestershire sauce

kosher salt and black pepper to taste

Toast the cumin seeds in a medium sauté pan until fragrant, 3-5 minutes. Transfer the seeds to a small bowl. Add the oil to the sauté pan and cook the shallots over medium heat for 3-5 minutes or until soft and translucent. Add the garlic and cook for 30 seconds. Add the ancho, paprika, cayenne and toasted cumin seeds. Add the molasses to the pan and remove the pan from the heat to cool.

In a food processor, blend the butter with the Worcestershire sauce and spice mixture; season to taste with salt and pepper. Transfer the butter to a ramekin and refrigerate for at least half an hour. To serve, allow the butter to come to room temperature.

Makes 1 cup.


Sauces, Dressings & Condiments